Thai chicken soup (Print Version)

# Ingredients:

01 - 1 red bell pepper.
02 - 600 g of chicken thighs.
03 - Rice noodles.
04 - 3 carrots.
05 - 1 lime leaf, chopped.
06 - 1 garlic clove.
07 - 1.2 L chicken stock.
08 - 1 tablespoon ginger paste.
09 - 1/4 teaspoon chili paste.
10 - 20 peanuts.
11 - 1/2 bunch of fresh cilantro.

# Instructions:

01 - Slice up the vegetables into thin strips.
02 - Peel off the chicken skin to make the broth lighter.
03 - Sear the chicken thighs well on all sides, tossing them with crushed garlic in a splash of oil.
04 - Pour in some water, then toss in the veggies, stock, lime leaf, ginger, and chili paste.
05 - Cook gently over lower heat for about 40 minutes.
06 - Pull out the lime leaves and chicken thighs, shred the meat off the bones, then add it back to the broth.
07 - Pop in the noodles and let them cook for 10 minutes.
08 - Ladle into bowls, then top with chopped peanuts and fresh cilantro.

# Notes:

01 - You can adjust the chili level to suit your taste.
02 - Peanuts give a nice crunch to the dish.

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